Slow Cooker Chicken Cacciatore

So yesterday I stepped way outside anything I've ever cooked before in making Chicken Cacciatore.  I got the recipe in one of my Weight Watchers Weekly magazines.  It looked and sounded really yummy so I thought I'd give it a try.  It turned out as yummy as it looked and sounded!

INGREDIENTS:
1 lb skinless chicken thighs, cut into bite size pieces
1 cup fresh, frozen, or canned mushrooms, sliced (I used the canned stems and pieces)
1 cup fresh or frozen sliced green peppers (I used fresh)
1 cup fresh or frozen onions chopped (I used fresh and just sliced them)
1 medium garlic clove, minced
1 Tbsp canned tomato paste
14 1/2 oz can crushed tomatoes, fire-roasted (I used dices because I couldn't find crushed fire roasted)
1/4 cup dry red wine (I used Cabernet Sauvignon)
3/4 tsp dried oregano, crushed
3/4 tsp table salt, divided
1/4 tsp black pepper

INSTRUCTIONS:
Place chicken in a 3 to 5 quart slow cooker.
Add mushrooms, green pepper, onion, garlic, tomato paste, tomatoes and juice, wine, oregano, 1/2 teaspoon of salt and black pepper.
Cover slow cooker.
Cook on high heat for 5 to 6 hours or on low for 6 to 8 hours.
Taste before serving and add remaining 1/4 teaspoon of salt if necessary (I didn't need this).

I actually doubled the recipe which if you're cooking for more than two people or want leftovers which is always nice for lunch during the week I highly recommend.  It cooks down a lot to a nice stew like consistency.

I served it over penne pasta.  I thought it was wonderful!  It would have been good with some crusty bread too.  This one will definitely be made again.

Super Moist Pork Chops

So yet again it has been a long time since I've posted.  I've been doing some cooking.  And have actually discovered a couple of recipes that I've decided to try.

On tonight's menu is "Super Moist Pork Chops" courtesy of Campbell's Kitchen.

It's super easy and sounds yummy but it's still cooking so the verdict is still out!

INGREDIENTS:

1 tablespoon vegetable oil

4 bone-in pork chops, 1/2-inch thick (about 1 1/2 pounds)

1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup

1/4 cup water

INSTRUCTIONS:

• Heat the oil in a 10-inch skillet over medium-high heat.  Add the pork and cook until well browned on both sides.
•  Stir the soup and water in the skillet and heat to a boil.  Reduce the heat to low.  Cover and cook for 10 minutes or until the pork is cooked through.

Monkey Meat

Ok so not really but this is what it has become known as in my parents home.  I don't remember how this came to be but it is and no matter what we call it, it's yummy!

Teriyaki Steak & Fried Rice

Teriyaki Steak

INGREDIENTS:
1 lb beef chuck or round trimmed
1/4 cup soy sauce
1 clove garlic
1 1/2 tsp grated fresh ginger or 1/2 tsp ground
1/4 cup oil

INSTRUCTIONS:
With a very sharp knife cut beef across grain into 1/8 inch thick strips
Combine soy sauce, garlic and ginger
Add beef
Warm oil in large frying pan (probably don't need that much)
Add beef and cook until browned

You can also use vegetable such as onion, green and red peppers, celery or any stir fry vegetables.  Add these after the meat is browned.  Saute until vegetables are tender crisp.

Fried Rice
I make a very simple version of fried rice.  I also don't have a recipe for it . . . But it works!

INGREDIENTS:
2 cups cooked rice
Diced green pepper
Diced onion
Soy Sauce
Black Pepper
Oil

INSTRUCTIONS:
Heat oil in skillet
Add vegetable and saute until tender crip
Add rice and cook until it looks fried (?)
Add black pepper and soy sauce to taste

Simple and yummy!

Sunday Night

Last night about 7:30 Todd and I decided we were hungry so I made King Ranch Chicken.  It's the typical recipe that can be found on the back of a can of Rotel Tomatoes.  I change it up a bit however.

Here is how I make it:

1 med green pepper chopped
1 med onion chopped
2 cans cream of chicken soup
2 cans Rotel Tomatoes
2 cups cubed cooked chicken

Saute bell pepper and onion over medium heat in a large saucepan in vegetable oil until tender.  Add chicken to get a bit of a sear on it.  Blend in soup and tomatoes.  Heat through.

Then instead of turning it into a casserole like the original recipe calls for I serve it over white rice with shredded cheddar cheese sprinkled over top.  I also usually only use one can of the soup and tomatoes.

If you have the chicken already cooked this is a quick and easy meal.  You can make it as mild or spicy as you like depending on the variety of Rotel you buy.

Here's the original recipe if you'd like to try it.

INGREDIENTS:
1/4 cup margarine
1 medium green pepper chopped
1 medium onion chopped
2 cans cream of chicken soup
2 cans rotel tomatoes
2 cups cubed cooked chicken
12 corn tortillas torn into bite-size pieces
2 cups shredded cheddar cheese

INSTRUCTIONS:
Preheat oven to 325 degrees
Melt margarine in large saucepan
Add bell pepper and onion
Cook over medium heat until tender
Blend in soup, tomatoes, and chicken
Heat through
Place a layer of 4 tortillas in bottom of a 13x9x2 inch baking dish
Top with 1/3 tomato mixture
Sprinkle 1/3 of the cheese
Repeat 2 more times
Bake for 40 min or until bubbling

Race Day

Tomorrow is Sunday which means race day in our house.  And this year that has taken on another meaning.  Sunday mornings Todd gets up and goes to work on the stock car with the guys.  Then we typically have a late lunch during the NASCAR race.

I decided to make BBQ beef for tomorrow.  Since it has to cook for 8 hours in the crock pot I put all the ingredients together tonight and will get up bright and early to turn it on and then more than likely crawl back into bed for a couple hours until the scent wakes me up!

INGREDIENTS:
3 lbs chuck roast
1/2 cup brown sugar
2 tsp Worcestershire sauce
1 6 oz can tomato paste
2 tsp salt
1 green pepper chopped
3 Tbs chili powder
1 onion chopped
1/4 cup cider vinegar

INSTRUCTIONS:
Combine ingredients in slow cooker
Cover and cook on high for 8 hours
Shred meat with a fork

We'll have waffle fries with this.  A great meal for a race!

Another Try

So I've been really REALLY bad about posting to this.  I've been doing quite a bit of cooking and just not posting.  I'm giving it another shot and am really REALLY going to try to do a better job this time around.

Tonight is March 5, 2011.  My friend Racquel came over for dinner since Todd is working.  And since Todd isn't a huge fan of Mexican food I took this opportunity to make one of my favorites Chicken Enchiladas.

This recipe comes from my Mom and I think it's wonderful!

INGREDIENTS:
2 cups chopped cooked chicken
16 oz. taco sauce
1 Tbs chicken bouillon granules
2 cups half and half
10 flour tortillas
2 cups shredded Monterey Jack cheese

INSTRUCTIONS:
Combine chicken and taco sauce in large saucepan
Cook over low heat for 15 minutes
Dissolve bouillon in half and half in large skillet over low heat, DO NOT BOIL
Dip each tortilla in half and half mixture
Spoon chicken mix in center of each shell, roll up and place seam side down in a lightly greased 13x9x2 baking dish
Pour about half of the remaining liquid over tortillas
Sprinkle with cheese
Bake @ 350 degrees for 30 minutes

I typically add a little bit of cheese in each enchilada to help keep them moist.

Queso made from Velveeta and Rotel tomatoes is a great side dish to these!

Chicken in Savory Lemon Sauce

I finally cooked again tonight after several nights off.

I made a new favorite Chicken in Savory Lemon Sauce.  I found this browsing www.campbellskitchen.com.

This is only the second time I made it and I tried red bell peppers this time instead of green.  I think I liked it better although it still seems to be missing something.  I do leave off the lemon slices so maybe that's it, maybe it just needs more lemon flavor.  If any of you try it and make any changes let me know I'm always willing to experiment.

I also serve it over rice.

Well here's the recipe:

Campbell's Kitchen: Chicken in Savory Lemon Sauce

Vegetable cooking spray

4 skinless, boneless chicken breasts halves (about 1 pound)

1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Cream of Chicken Soup

1/2 cup water

1/4 cup chopped red pepper or green pepper

1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes

1 tablespoon lemon juice

1/2 teaspoon paprika

4 lemon slices

• Spray a 12-inch nonstick skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook until it's well browned on  both sides.
• Add the soup, water, pepper, parsley, lemon juice and paprika to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Top with the lemon slices.

Hello Again

Well not surprisingly I didn't do too good of a job keeping up with this blog; however, it's a new year and one of my resolutions is to give this another try.

Tonight is the first night I've had time to cook this year and the menu is Skillet Steak with Roasted Rosemary-Onion Potatoes.

The Skillet Steak is just that a think cut of steak prepared on the stove in a skillet with a little bit of steak seasoning on it.

The Potato recipe comes from the Betty Crocker Cookbook.

You need:
4 medium potatoes (I prefer baby red ones with skins on)
1 small onion, finely chopped
2 tablespoons olive or vegetable oil
2 tablespoons chopped fresh or 2 teaspoons dried rosemary leaves
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
1/4 teaspoon salt
1/8 teaspoon pepper

To Do:
Heat oven to 450 degrees.
Grease bottom and sides of a jelly roll pan with shortening
Cut potatoes into 1-inch chunks
Mix remaining ingredients in large bowl
Add potatoes; toss to coat
Spread potatoes in single layer in pan
Bake uncovered 20 to 25 minutes, turning occasionally

Hope you enjoy if you try and have a wonderful New Year!!